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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-01-2012, 01:30 PM | #1 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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I've got a rib hankerin'!
I'm hankerin' for some ribs today , so I think I'll get a little funky and go Asian this time. I'm going to hit them with a simple rub with ginger and Chinese five spice then hang them in the PBC. I dreamed up a sweet, spicy, and sticky Asian glaze that's based on my Finger Stickin' Chicken Sauce (search for the recipe).
Off to buy some loinbacks... More to come. John |
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12-01-2012, 01:40 PM | #2 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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That sounds wonderful. I love 5-spice-dominated pork. Unfortunately, I'm in the minority in my household.
__________________
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
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12-01-2012, 01:41 PM | #3 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Thanks, we'll see.
John |
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12-01-2012, 04:16 PM | #4 |
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
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Looking forward to seeing your results. And, good to see you posting more frequently recently.
__________________
-Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. |
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12-01-2012, 05:04 PM | #5 |
Quintessential Chatty Farker
Join Date: 07-08-10
Location: Boyertown, PA
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I love the finger stickin chicken sauce. If this is a success, which I'm sure it will be, I sure hope you don't hold out on us. :)
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[COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR] |
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12-01-2012, 05:13 PM | #6 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Sounds wonderful, keep us posted!
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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12-01-2012, 05:17 PM | #7 |
is one Smokin' Farker
Join Date: 09-09-12
Location: Crystal Lake IL
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I have 2 Boston butts in the UDS and now I want ribs instead. Why is it that you jones for something all week and then someone gets a hankering for something else and all you can think about is the other food?
Sounds great...
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22.5 OTS, 22.5 OTG, 18 WSM, 18 Jumbo Joe, 36" Blackstone! More to come... |
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12-01-2012, 05:29 PM | #8 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Hog in the hole! Two racks (on the left) are of Asian persuasion, the third is my Memphis-style.
I apologize for the craptastic cell pic. John Last edited by PatioDaddio; 12-01-2012 at 06:02 PM.. |
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12-01-2012, 06:43 PM | #10 |
Full Fledged Farker
Join Date: 10-20-11
Location: Omaha
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Cant wait till their done!
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Kamado Saffire Yoder Cheyenne Weber Kettle 22.5" Weber Summit Weber Performer Weber Go-Anywhere Weber Jumbo Joe |
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12-01-2012, 06:56 PM | #11 |
Banned
Join Date: 02-07-11
Location: brenham, texas
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What's up with the hanging ribs? Looks like those would be hard to glaze
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12-01-2012, 07:06 PM | #12 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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It's all about the angle of the dangle. It's pretty neat hangin' your meat! ;)
I'll glaze them just as they come off of the Pit Barrel. John |
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12-01-2012, 07:33 PM | #13 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Gettin' close...
John |
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12-01-2012, 08:57 PM | #14 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Perfectly done at 3.5 hours. All I need to do is glaze 'em.
John |
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12-01-2012, 10:18 PM | #15 |
is one Smokin' Farker
Join Date: 06-21-11
Location: Liberty Lake, WA
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Look in' really tasty!
Sent from my iPad using Tapatalk HD
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18.5 WSM Oklahoma Joe's Longhorn Smokey Joe Platinum [SIZE=2][COLOR=Blue][B]Blue[/B][/COLOR][/SIZE] Weber Performer [COLOR=Blue][B]Blue[/B][/COLOR] Thermapen (Fastest in the West!) [SIZE="2"][B][COLOR="Magenta"]拉猪肉[/COLOR][/B][/SIZE] [B][COLOR="Red"][SIZE="3"]509 BBQ Crew[/SIZE][/COLOR][/B] |
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